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Gluten Free Chocolate Chiffon Cake

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Ingredients
  

Egg yolk mixture

  • 4 egg yolks
  • 3/4 teaspoon Nunatural Stevia
  • 1/2 teaspoon salt
  • 40 g chocolate powder
  • 25 g sunflower oil any cooking oil
  • 40 g buckwheat flour milled to a fine powder
  • 40 g coconut milk not coconut cream!

Egg White Meringue

  • 5 egg whites
  • 1/8 teaspoon cream of tartar
  • 40 g sugar or 2 teaspoons of Nunatural stevia

Instructions
 

  • Preheat oven at 160C.
  • Beat the egg yolks until almost white (or ribbon stage, Google if you are not sure what this is)
  • Add the rest of the egg yolk ingredients and beat it to a runny paste.
  • Make the meringue by beating the egg whites and cream of tar tar till ribbon stage.
  • Add the stevia or sugar into the meringue, and beat to stiff peaks.
  • Add 1/3 of the meringue at a time to the egg yolk mixture. Be careful not to deflate the meringue.
  • Bake for 60 minutes in a 21 cm tube pan with a pan of water just below the cake.
  • Once baked, remove from the oven and turn it upside down. When cooled, remove from the mold.